CN107373240A - 梨浓汁清汁的制备方法 - Google Patents
梨浓汁清汁的制备方法 Download PDFInfo
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- CN107373240A CN107373240A CN201710673278.9A CN201710673278A CN107373240A CN 107373240 A CN107373240 A CN 107373240A CN 201710673278 A CN201710673278 A CN 201710673278A CN 107373240 A CN107373240 A CN 107373240A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
本发明提供了一种梨浓汁清汁的制备方法,它包括去皮、去核、切块、加水打浆,袋式过滤器粗滤,得粗提液,粗提液经加果胶酶酶解,板框压滤机微滤膜过滤,经超高静压处理,得到梨浓汁清汁。本清汁除去了微粒、悬浮物、胶体和杂菌,果汁清澈透明,最大程度保留了原果的营养和风味。
Description
技术领域
本发明涉及果汁,具体是一种梨浓汁清汁的制备方法。
背景技术
随着人们生活水平的提高,对天然、安全、营养的饮料的需求量越来越大,要求也越来越高。于是各种水果清汁饮料应运而生。但传统的方法制备的清汁饮料,有的是有沉淀、不清澈,有的是工序太繁琐。
梨果鲜美、肉脆多汁、酸甜可口,风味芳香优美,具清肺养肺的作用。科学家称梨是“全方位的健康水果”。但梨果采收集中,不能周年供应,加工成浓汁清汁是一条很好的途径。
发明内容
本发明的目的是为克服现有技术的不足,而提供一种梨浓汁清汁的制备方法。
实现本发明目的的技术方案是:
一种梨浓汁清汁的制备方法,包括如下步骤:
1、选择成熟新鲜的梨去皮去核,切成碎块;
2、加入纯净水打成浆;
3、用60-100目袋式过滤器过滤除渣,得粗滤液;
4、在粗滤液中加入果胶酶,酶解50-60分钟;
5、将酶解液用板框压滤机微滤,得到梨的浓汁清汁;
6、将步骤5得到的梨浓汁清汁,经杀菌灌装。
步骤2所述的加水量为果重的1-2倍;
步骤4所述的果胶酶的加入量为粗滤液重0.6-0.8‰;
步骤5所述的微滤膜,膜孔径0.5-0.8μm,进口工作压力为
1.5-2MPa;
步骤6所述的超高静压处理,压力100-500MPa,时间30-60分钟。
本发明的优点是:
1、果汁经过粗滤和微滤,除去了微粒、悬浮物、杂菌、胶体等,果汁清澈透明;
2、采用超高静压处理杀菌,果汁营养成分无损失、风味不改变。
具体实施方式:
一种梨浓汁清汁的制备方法,具体步骤是:
1、选择成熟新鲜的梨削皮去核,并切成碎块;
2、加入果重1.5倍的纯净水后打浆;
3、用80目袋式过滤器过滤除渣,得粗滤液;
4、在粗滤液中加入滤液重0.7‰的果胶酶,酶解50分钟;
5、将酶解液用孔径0.5μm的板框压滤机微滤膜(MF)微滤,工作压力1.5MPa,除去微粒、悬浮物、杂菌胶体等,得到浓汁清汁;
将梨浓汁清汁用压力300MPa的超高静压处理30分钟,灌装即成。
Claims (6)
1.一种梨浓汁清汁的制备方法,其特征是:包括如下步骤:
(1)选择成熟新鲜的梨去皮去核,切成碎块;
(2)加入纯净水打浆;
(3)用60-100目袋式过滤器,过滤除渣,得粗滤液;
(4)在粗滤液中加入果胶酶,酶解50-60分钟;
(5)将酶解液用板框压滤机微滤,得到梨的浓汁清汁;
(6)将步骤5得到的纯正的梨浓汁清汁,经杀菌灌装。
2.根据权利要求1所述的制备方法,其特征是:步骤(2)所述的加水量为果重的1-2倍。
3.根据权利要求1所述的制备方法,其特征是:步骤(4)所述的果胶酶的加入量为粗滤液重0.6-0.8‰。
4.根据权利要求1所述的制备方法,其特征是:步骤(5)所述的微滤,膜孔径0.5-0.8μm,进口工作压力为1.5-2MPa。
5.根据权利要求1所述的制备方法,其特征是:步骤(6)所述的超高静压处理,压力100-500MPa,时间30-60分钟。
6.用权利要求1-5之一所述的制备方法制备的梨浓汁清汁。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110692876A (zh) * | 2019-07-05 | 2020-01-17 | 渤海大学 | 一种非浓缩还原梨汁的护色和提高稳定性的方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103230070A (zh) * | 2013-05-16 | 2013-08-07 | 王自贵 | 一种生产枸杞清汁的方法 |
CN103584234A (zh) * | 2013-11-20 | 2014-02-19 | 广西壮族自治区农业科学院农产品加工研究所 | 一种芒果清汁的制备方法 |
CN103876226A (zh) * | 2014-04-10 | 2014-06-25 | 四川大学 | 一种葡萄清汁饮料及其生产方法 |
CN106562163A (zh) * | 2016-11-10 | 2017-04-19 | 深圳市深宝华城科技有限公司 | 一种青梅浓缩清汁的制备方法和青梅浓缩清汁 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103230070A (zh) * | 2013-05-16 | 2013-08-07 | 王自贵 | 一种生产枸杞清汁的方法 |
CN103584234A (zh) * | 2013-11-20 | 2014-02-19 | 广西壮族自治区农业科学院农产品加工研究所 | 一种芒果清汁的制备方法 |
CN103876226A (zh) * | 2014-04-10 | 2014-06-25 | 四川大学 | 一种葡萄清汁饮料及其生产方法 |
CN106562163A (zh) * | 2016-11-10 | 2017-04-19 | 深圳市深宝华城科技有限公司 | 一种青梅浓缩清汁的制备方法和青梅浓缩清汁 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110692876A (zh) * | 2019-07-05 | 2020-01-17 | 渤海大学 | 一种非浓缩还原梨汁的护色和提高稳定性的方法 |
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